A yummy dessert combining smooth yogurt, crunchy amoretti biscuits and refreshing mango. Served simply in glass tumblers this makes an impressive pud for a special occasion or an al fresco party. These puddings only take 15 mins to rustle up and are best made in advance so they have plenty of time to set in the fridge. Mango, honey and yogurt have never tasted so good. The amoretti biscuit really creates a depth of flavor to this dessert.
- 1 large ripe mango
- 12 amoretti biscuits, roughly crushed
- 400ml Greek yogurt
- 4tbsp clear honey
To choose a mango cradle in it your hand and it should feel firm but not hard and the skin should be tight. Hold the stem end close to your nose and smell. It should smell sweet. No scent means no flavour and a sour smell means it has begun to ferment. Keep mangoes at room temperature where they will continue to ripen.
- Stand a mango upright on a chopping board and slice through the flesh on one of the flat sides. Repeat on the other side. Take the third section with the seed, cut the flesh away and then slice off the skin. cut into chunks and place in a bowl.
- Place 1 mango half, skin side down and score the flesh all the way down in a chess board pattern. Take care not to cut the skin. Gently push the skin up to separate the sections of mango and then cut the flesh away from the skin. Repeat with the other half.
- Divide the amaretti between four serving dishes. Top with the yogurt. Spoon over the mango chunks and then drizzle over the honey. Chill for 1 hour before serving.
By Val Barrett
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